Turkey Vegetable Roll

Turkey Vegetable Roll

1 lb. turkey breast

1 sweet potato, peeled and sliced thinly

1 C. fresh whole-leaf spinach

¼ C. frozen unsweetened cherries

¼ C. pecans, chopped

2 cloves garlic, minced

¼ C. goat cheese

2 tbsp. rice flour

Spray or pump olive oil

Salt and pepper to taste

 

Preheat oven to 375°. Lay turkey breast on cutting board or firm surface. Cover with plastic wrap or waxed paper and pound very thin with a flat meat mallet; sprinkle lightly with salt and pepper.Layer the turkey breast with sweet potato slices, spinach, cherries, pecans, garlic, and goat cheese. Roll tightly, tie with string and dust with rice flour. Spray skillet with olive oil, heat to medium. Add the turkey roll and braise until brown on all sides. Place covered skillet in oven and bake for 30 to 45 minutes or until cooked through. Remove from oven and allow to rest for 10 minutes

Pistachio Pudding Pops

Pistachio Pudding Pops

1 C. sugar

3/4 C. cornstarch

1/4 tsp. salt

4 C. milk (Note: Do yourself a favor and use whole milk)

4 T. unsalted butter

2 tsp. vanilla extract

1 1/2 C. shelled pistachios

Green food coloring

 

In a food processor or blender, grind 3/4 C. of the nuts to a paste. (Note: I couldn’t get my pistachios to form a paste without adding a tsp. or two of water). In a saucepan, combine the sugar, cornstarch, and salt. Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove). Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes. Add 3 drops green food coloring and mix with a spoon to combine. Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. (Note: Be gentle! I found that running the molds under warm water also helped to neatly loosen them).

Honey-Poppy Seed Cornish Hens

Honey-Poppy Seed Cornish Hens

2 Rock Cornish hens

1/2 tsp. salt

1/2 tsp. ground black pepper

1/3 C. honey

1 T. poppy seeds

1 1/2 tsp. mustard powder

3/4 tsp. ground ginger

 

Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray.

Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper. Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens. Roast uncovered for 1 hour turning once.

Pan-Roasted Chicken with Garlic Sherry Sauce

Pan-Roasted Chicken with Garlic Sherry Sauce

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.

4. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

Stock:

1 T. vegetable oil

1 pound ground chicken

1 small onion , chopped medium (about 1 C.)

1 medium carrot , peeled and chopped medium (about 1/2 C.)

1 medium celery rib , chopped medium

1 quart water

2 quarts low-sodium chicken broth

2 bay leaves

2 tsp. table salt

2 bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise

 

Soup:

3 T. cornstarch

1/4 C. cold water

1 small onion , halved and sliced thin (about 1 C.)

2 medium carrots , peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces (about 1 C.)

1 medium celery rib , halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 C.)

1 medium russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes (about 1 1/2 C.)

4 ounces egg noodles (about 1 C.)

4 – 6 Swiss chard leaves , ribs removed, torn into 1-inch pieces (about 2 C.) (optional)

1 T. minced fresh parsley leaves

Table salt and ground black pepper

 

For the stock: Heat oil in large Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes (do not brown chicken). Reduce heat to medium-low. Add water, broth, bay leaves, salt, and chicken breasts; cover and cook for 30 minutes. Remove lid, increase heat to high, and bring to boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and continue with recipe.) Transfer chicken breasts to large plate and set aside. Continue to cook stock for 20 minutes, adjusting heat to maintain gentle boil. Strain stock through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Allow liquid to settle about 5 minutes and skim off fat, leaving a little for flavor. For the soup: Return stock to Dutch oven set over medium-high heat. In small bowl, combine cornstarch and water until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 minutes, adjusting heat as necessary to maintain gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 minutes longer. Meanwhile, remove skin and bones from reserved cooked chicken and discard. Shred meat with fingers or 2 forks. Add shredded chicken, Swiss chard (if using), and parsley to soup and cook until heated through, about 2 minutes. Season with salt and pepper; serve.

Beef and Vegetable Stir Fry with Oyster Sauce

Beef and Vegetable Stir Fry with Oyster Sauce

1 lb. flank steak

3 T. soy sauce

1 T. sherry or dry white wine

2 T. chicken broth

5 Tp. oyster sauce (also called oyster-flavored sauce)

1 T. brown sugar

1 tsp. toasted sesame oil

1 tsp. cornstarch

3 cloves garlic, run through a garlic press

1 T. grated ginger

1 head broccoli, cut into florets, stem peeled and sliced into 1/4-inch pieces

1/3 C. water

1 red bell pepper, cut into 1/4-inch pieces

 

Trim the flank steak of any large pieces of fat and silverskin. Cut along the grain into 2-inch-wide strips, then cut across the grain into 1/4-inch-thick pieces. Toss the beef strips with the soy sauce and let sit in the refrigerator while you prepare the other ingredients. Make the sauce by combining the sherry, broth, oyster sauce, brown sugar, sesame oil, and corn starch. Set aside. Combine the garlic, ginger, about a tsp. of oil in a small bowl and set aside. Cook the beef. Drain it and discard the liquid. Heat a non-stick skillet over medium-high to high heat with about a T. of oil until quite hot. Add one-half to one-third of the beef, spread to a single layer, and let cook for about 60 seconds, or until it is nicely browned on one side. Flip with tongs or a fork and cook for another 60 seconds or until cooked-through. Remove the beef and repeat until it is all cooked. It is important to do this step in batches and over very high heat to get good browning on the beef; don’t do too much at once or it will just steam. Cook the vegetables. In this case, in a non-stick skillet with about 2 tsp. of oil over medium high heat, add the broccoli florets and cook for about 30 seconds until they are hot and covered with oil. Add the water and cover for about 2 minutes, letting them steam. Remove the cover and cook until the water is evaporated and the broccoli is cooked and bright green, but still crisp. Remove from the pan. Return the pan to the heat, add a few more tsp. of oil, and cook the pepper for a few minutes until it is softening. Add the ginger paste and cook for about 30 seconds until very fragrant. Add the broccoli and beef back to the skillet along with any additional ingredients you wish and heat until hot. Whisk the sauce to recombine any settled cornstarch and add to the skillet. Cook 1-2 minutes until the sauce is thickened slightly and translucent and glossy. Serve over steamed rice.

Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

1 pound uncooked chicken breast tenders (not breaded)

1 medium onion

½ C. sugar snap pea pods

1 C. cherry or grape tomatoes

½ tsp. salt (for cooking pasta)

8 ounces uncooked angel hair pasta

1 T. vegetable oil

2 C. small broccoli florets

1 C. chicken broth

1 T. chopped fresh or 1 tsp. dried thyme leaves

1 tsp. grated lemon peel

4 tsp. cornstarch

1½ tsp. lemon-pepper seasoning

 

Cut chicken into 1-inch pieces. Peel onion and cut into 8 wedges. Snap-off the stem end of each pea pod, then pull string across pea pod to remove it. Cut tomatoes in half. Fill a 4-quart Dutch oven about half full of water. Add ½ tsp. salt. Cover with lid; heat over high heat until water is boiling rapidly. Add pasta. Heat to boiling again. Boil uncovered 3 to 6 minutes, stirring frequently, until pasta is tender but still firm to the bite. While pasta is cooking, in a 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown. Add broccoli and pea pods to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Meanwhile, in a small bowl, stir together broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes, or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated. Place a strainer or colander in the sink. Pour pasta in the strainer to drain. Serve chicken mixture over pasta.

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust

Cook’s Illustrated Chicken Piccata

Cook’s Illustrated Chicken Piccata

Cook's Illustrated Chicken PiccataCutlets

1/2 C. unbleached all-purpose flour

4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets

Table salt and freshly ground black pepper

2 T. vegetable oil

 

Piccata Sauce

1 medium shallot, minced

Table salt

1 & 1/2 C. low-sodium chicken broth

1/2 lemon, ends trimmed, sliced thin

2 T. whole milk

1 tsp. cornstarch

2 T. juice from 1 lemon

2 T. capers, rinsed and patted dry

1 T. minced fresh parsley leaves

Ground black pepper

 

For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, and then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside. Heat 1 T. of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets. For the sauce: Add shallot and 1/4 tsp. salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 C., about 5 minutes. Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Blueberry Buckle

Blueberry Buckle

Topping:

1/2 C. flour

1/2 C. light brown sugar, packed

2 T. granulated sugar

1/4 tsp. cinnamon

pinch of salt

4 T. unsalted butter, softened but still cool, cut up into 8 pieces

 

Cake:

1-1/2 C. flour

1-1/2 tsp. baking powder

10 T. unsalted butter, softened but still cool

2/3 C. granulated sugar

1/2 tsp. salt

1/2 tsp. lemon zest

1-1/2 tsp. vanilla extract

2 eggs, room temperature

4 C. fresh blueberries

 

To make crumb topping, in standing mixer with flat beater, mix flour, sugars, cinnamon, and salt. Add cut-up butter and mix until it has a “wet sandy” texture. Pour topping into a separate bowl. Preheat oven to 350 degrees. Cut out a circle of parchment paper to line the bottom of a 9″ springform pan. Butter and flour the sides of the pan. Whisk together flour and baking powder in a separate bowl. In same standing mixer with flat beater, mix butter, sugar, salt, and lemon zest until light and fluffy (about 3 minutes). Scrape down bowl then beat in vanilla (about 30 seconds). Add eggs, one at a time, and scrape down the bowl. Batter will be loose. With mixer running at low speed, slowly add flour mixture. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries. Transfer batter to pan; spread evenly using a spatula. To add topping, squeeze streusel mixture in hand, then crumble over batter in a even layer. Bake for about 55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool and run a knife around the edge before removing from the pan.

Pan-Roasted Chicken with Garlic Sherry Sauce

Pan-Roasted Chicken with Garlic Sherry Sauce

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

Sherry Flavored Roasted Chicken Pot Pie

Sherry Flavored Roasted Chicken Pot Pie

1 uncooked pastry sheet

2 Tbsp Spanish extra virgin olive oil

2 garlic cloves, chopped

2 green onions, thinly sliced

1 leek, chopped (just the white)

1/2 pound baby carrots

1/2 pound mushrooms

1 C. dry Sherry

Salt and pepper

2 whole roasted or cooked chicken breasts

1 C. drippings from the roasted chicken (or equivalent of stock)

1-2 Tbsp corn starch

1 C. fresh Mozzarella cheese, grated

 

Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well. Add corn starch diluted in a little cold water to thicken the sauce. Add salt and pepper to taste. Arrange half of the grated cheese on the bottom of a baking pan. Pour the chicken mixture on top and cover with the rest of the cheese. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed. Prick the surface with a fork to let the steam out while baking. Bake for 25-30 minutes or until golden. Serve warm.

Jaime Oliver Yorkshire Pudding

Jaime Oliver Yorkshire Pudding

1/2 pint milk

4 ounces all-purpose flour

Pinch salt

3 eggs

Vegetable oil

 

Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.

Celeriac, Onion, and Queso Fresco Frittuffins

Celeriac, Onion, and Queso Fresco Frittuffins

Small celeriac, diced

1/4 red onion, diced

1 garlic green, chopped

1/2 C. queso fresco, grilled and diced

6 eggs, beaten

Salt

Pepper

Paprika

Olive oil

 

To begin, preheat the oven to 350°. Next, heat a T. or so of olive oil in a skillet over medium heat. Once the pan and oil are hot, sauté the red onions and celeriac until cooked through and slightly crispy. Add in the garlic greens for a minute to quickly combine, and then remove from the heat. While that is cooling, mix the eggs with a bit of salt, pepper and paprika (just enough to season the eggs). Then, add the diced cheese and the celeriac and onion mixture to the eggs and pour into the individual muffin C.. Silicon would be best, but metal-type would work too. Place the muffin tin in the oven, and bake for 10-15 minutes, until frittuffins are cooked through; they’ll be very puffy and will have risen just like a soufflé. Take them out to cool and, once cooled, wrap them individually in plastic wrap, and place them in a Ziploc. To reheat them each day, just place them in the toaster oven for about 5-10 minutes at 300°, and they turn out perfectly!

Thai Grilled Chicken

Thai Grilled Chicken

4 boneless chicken breasts, with skin

3 green onions, slivered

6 coriander sprigs, with stems

1/2 tsp Chinese chilli sauce or chili flakes

3 tbsp soya sauce

2 garlic cloves, crushed

1/2 tsp sugar

1 head leaf lettuce

Coriander

Mint springs

 

For Sweet Dipping Sauce:

1 C. sugar

1/2 C. water

1/2 C. white vinegar

1/4 C. carrot, shredded

2 tbsp garlic, chopped

2 tbsp fish sauce

1 1/2 tsp Chinese chilli sauce

2 tbsp lime juice

 

In a blender or by hand, combine coriander, chili sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips. Place lettuce leaves on platter and arrange chicken on top. Garnish with coriander, mint sprigs and green onions. To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together. For Sweet Dipping Sauce: Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add limejuice and shredded carrot.

Thai Chicken Barbecue

Thai Chicken Barbecue

2lb. Chicken, cut in pieces

 

Marinade:

½ C. fresh basil leaves, chopped

½ C. fresh cilantro leaves, chopped

3 T. Ginger, grated

1 tbsp. garlic, minced

 1 pc. finger pepper, chopped

¼ C. soy sauce

¼ C. patis (fish sauce)

¼ C. brown sugar

2 T. corn oil

 

Combine all marinade ingredients in a bowl. Mix well. Marinate chicken for at least one hour. Grill over moderate heat until well done turning occasionally and brushing with marinade as needed.

Summer Berry Medley with Limoncello and Mint

Summer Berry Medley with Limoncello and Mint

1 C. fresh raspberries

2 C. fresh blackberries

2 C. hulled fresh strawberries, quartered

2 C. fresh blueberries

1/4 C. sugar

1 T. grated lemon rind

2 T. fresh lemon juice

2 T. limoncello (lemon-flavored liqueur)

1/2 C. torn mint leaves

 

Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.

 

Yield: 6 servings

Calories: 136

Fat: 0.8g

Fiber: 7.4g

Spareribs with Fermented Black Beans

Spareribs with Fermented Black Beans

¼ C. Dark Soy Sauce

1 T. Sugar

2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated

2 T. Peanut or Vegetable Oil

2 cloves Garlic, crushed

1 C. Water

2 T. Chinese Rice Wine

1 ½ T. fermented Black Beans, coarsely chopped

1 tsp. Tapioca Starch dissolved in 1 T. Water

 

Combine soy sauce and sugar in a large bowl. Add spareribs and marinate 20 minutes. Drain, reserving marinade. Heat wok over medium-high heat until very hot. Add oil and heat through. Add garlic and spareribs and stir fry until spareribs are lightly browned on both sides, about a minute. Add reserved marinade, water, rice wine and black beans. Bring to a boil and reduce heat to low. Cover and simmer stirring 2-3 times for about an hour. Stir the tapioca starch and water mixture and add to the wok; cook, stirring, until sauce thickens. Serve hot. From: Dim Sum Made Easy

Spiced Pork

Spiced Pork

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry. Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator. Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water. Simmer over low heat 30 minutes. Ass rock sugar and simmer 1 hour longer, turning meat frequently. When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot. Slice pork and arrange it attractively on the plate. Pour sauce on top. Delicious hot or at room temperature. From: Dim Sum Made Easy

Lion’s Head

Lion’s Head

1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves

1 – 2 green onions (spring onions, scallions), minced

1 teaspoon minced ginger

1 large egg

1 pound ground pork

4 Water Chestnuts, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

2 1/2 teaspoons pale dry sherry

3 tablespoons light soy sauce, divided

1/2 teaspoon Asian sesame oil

Black or white pepper, to taste, optional

2 – 3 tablespoons cornstarch or flour

2 tablespoons vegetable oil

1 1/2 cups chicken broth

 

Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, water chestnuts, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. To serve Lion’s Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Paper-Wrapped Chicken

Paper-Wrapped Chicken

1 T. light Soy Sauce

1 T. Chinese Rice Wine

½ tsp. Salt

½ tsp. Sugar

¼ tsp. Pepper

¾ lb. Chicken Breast, cut into 1” x 2 “ slices, ¼” thick

5 dried Chinese Mushrooms

½ lb. Smithfield Ham, fat trimmed

2 T. Sesame Oil

20 Cilantro Leaves

2 C. Peanut or Vegetable Oil

 

Combine soy sauce, rice wine, salt, sugar and pepper. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water for 20 minutes; drain. Discard stems and cut each mushroom into quarters. Boil ham in small pot of water for 10 minutes. When cool, cut into small triangular shapes the same sixe as the mushrooms. Cut 20 6×6” square of cellophane paper. Brush sesame oil on one sheet. Place one cilantro leaf in the middle. Next to it place a mushroom, on the other side place a ham slice. Lay a piece of chicken over the top. Fold like an envelope into a rectangular package. Tuck corners inside to make a neat package. Repeat to make 20 packages. Heat oil in wok over medium-low heat. In batches, add packages, face down, and fry 2 minutes, until almost cooked through. Turn them over and fry 30 seconds more. Drain and serve hot. From: Dim Sum Made Easy

Curried Leek Soup

Curried Leek Soup

2 medium leeks, cleaned and sliced

1 garlic clove, minced

1 tsp butter

1 tsp flour

1 C. chicken broth

1/3 C. water

1/2 C. thin sliced or grated carrots

1 rib of celery, sliced thin

1 tsp chicken bouillon granules

1/4 tsp curry powder

Dash of pepper

3/4 C. skim milk

 

Sauté the leeks and garlic in a nonstick pan in the butter for a minute. Sprinkle on the flour and stir well. Add everything else BUT the milk, and simmer for 25 minutes, covered, stirring occasionally and adding a bit of water if needed. Cool for a few minutes. Put some or all of the soup in the blender and return it to the pan. (Puree at least half, or just puree it all if you want no chunks). Add the milk and heat through but don’t boil.

Pumpkin Custard

Pumpkin Custard

In a bowl, mix together:

 

1/2 C. sugar

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

 

Then add:

 

1/2 C. Egg Beaters

1 15-ounce can of pumpkin

 

Mix together using a wire whisk. Slowly add:

 

1 12-ounce can of evaporated skim milk

 

Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.

 

Yield: 8 servings

Calories: 112

Fat: .2g

Fiber: 1.6g

Pear Butter

Pear Butter

9 red or green Bartlett pears, sliced

1 cup pear cider

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon allspice

1/4 teaspoon mace

 

Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.

Pasta with Broccoli, Lemon, & Breadcrumbs

Pasta with Broccoli, Lemon, & Breadcrumbs

What to do with an over-abundance of broccoli? This ridiculously simple dish is so good you won’t believe it. Cut the broccoli into pieces, and saute them in olive oil with salt and pepper until slightly browned. Add the juice of one lemon, and when the juice is cooked out add some of the cooking water from some pasta. When the pasta is cooked add it to the broccoli and cook them together. Stir in some fresh breadcrumbs, which will soak up the salty, lemony sauce and coat everything. Garnish with more breadcrumbs — cheese probably wouldn’t hurt, but it seems like overkill.

Quail Eggs in Brown Sauce

Quail Eggs in Brown Sauce

1 15oz. Can Quail Eggs

2 T. Dark Soy Sauce

 

½ C. Chicken Broth

1 T. Tapioca Starch

1 tsp. Sugar

1 tsp. Salt

1 tsp. Sesame Oil

 

1 ½ C. Peanut or Vegetable Oil

2 T. Flour

3 T. Peanut or Vegetable Oil

½ lb. fresh Snow Peas, blanches

1 15oz. can Straw Mushrooms, drained and rinsed

1 15oz. can Baby Corn, drained and rinsed

 

In medium bowl, marinate quail eggs in soy sauce for 10 minutes, turning eggs frequently. Remove and set aside; reserve soy sauce. To the soy sauce, add broth, tapioca starch, sugar, salt and sesame oil. Mix well and set aside. Heat 1 ½ C. oil in a wok over medium heat. Meanwhile, coat quail eggs with flour. When oil is hot, carefully add eggs to wok and deep fry until golden brown; set aside. Discard oil in wok and wipe dry. Heat 1 T. oil in wok; add snow peas and stir fry for a few seconds. Add one half of the seasoning sauce made from broth and sesame oil and stir fry about a minute. Arrange snow peas attractively around outer edge of serving dish. Heat remaining 2 T. oil in wok; add mushrooms and baby corn and stir fry about 1 minute. Add remaining seasoning sauce and mix thoroughly. Add quail eggs and stir well. Transfer eggs and vegetables to center of serving plate and serve. From: Dim Sum Made Easy

Shrimp Toast

Shrimp Toast

½ lb. peeled and deveined Shrimp, chopped to a fine paste

6 fresh Water Chestnuts, peeled and finely chopped

2 T. ground Pork Fat or Fatty Bacon

1 Egg, lightly beaten

1 T. Chinese Rice Wine

1 T. Tapioca Starch

1 tsp. Salt

½ tsp. Sugar

1 ½” piece Ginger Root

6 slices White Bread (2 day old), crusts trimmed

24 leaves fresh Chinese Parsley (cilantro)

2 C. Peanut or Vegetable Oil

 

In medium bowl, combine minced shrimp, water chestnuts, port fat, egg, rice wine, tapioca starch, salt and sugar. With garlic press, squeeze juice from ginger root and add juice to mixture. Mix well to form paste. Cut each slice of bread into 4 triangles. Spread about 1 teaspoon shrimp mixture on each triangle and top with a parsley leaf. Heat oil in wok to 375 over medium high heat. In batches, gently lower the bread triangles, shrimp side down, in to the oil; fry one minute. Turn toasts over and fry a few seconds longer, until golden brown. Brain on paper towels and serve immediately. From: Dim Sum Made Easy

Fish Wrapped in Tofu Skin

Fish Wrapped in Tofu Skin

Peppercorn Salt

¼ C. Salt or Coarse Salt

2 T. Szechuan Peppercorns

 

Filling

½ lb. Sole, pike or flounder fillet, cut into 1 ½” long julienne strips

1 T. Chinese Rice Wine

½ tsp. Salt

¼ tsp. Sugar

Dash White Pepper

 

Paste

½ lightly beaten Egg

3 T. Cold Water

2 T. Flour

¼ tsp. Salt

2 tsp. Minced Scallion

 

6 pieces Tofu Skin

2 C. Peanut or Vegetable Oil

 

Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Combine filling ingredients and refrigerate for 30 minutes. Combine paste ingredients in a small bowl and set aside. Handling the dried bean curd skin carefully, place each sheet between damp cloths. Set aside for 15 to 20 minutes, until they are soft enough to handle. Sprinkle water on them if necessary to make them soft. Brush each skin lightly with the paste. Loosely stack skins in two piles of 3 skins to that each rounded edge extends 2 inches beyond the skin above it. Divide filling into 2 portions and spread along the straight side of the top tofu skin. Bring up bottom edge and loosely cover filling, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch cylinder. Repeat with second stack of skins and filling. Using sharp cleaver, cut each roll diagonally into 1 ½” long sections. In wok over medium high heat, heat oil until hot. In batches, add a few pieces of the rolls and fry 3-4 minutes, until golden and crispy. Drain well on paper towels. Serve hot with peppercorn salt. From: Dim Sum Made Easy

Pork Steamed Pearl Balls

Pork Steamed Pearl Balls

2/3 C. Glutinous (sweet) Rice

4-6 Dried Chinese mushrooms, soaked in hot water 20 minutes, stems removed and caps finely chopped

1 lb. ground Pork

1 Egg

1 T. light Soy Sauce

1 ¼ tsp. Salt

¼ tsp. Sugar

1 T. Tapioca Starch dissolved in 2 T. Water

6-8 fresh Water Chestnuts, peeled and finely chopped

 

Rinse and soak the rice at least 3 hours. Drain and spread out on a cloth towel to dry, about 30 minutes. In mixing bowl combine pork, egg, soy sauce, salt and sugar. Stir in tapioca starch and water mixture and mix well. Add mushrooms, water chestnuts and scallion and mix again. Scoop up about 1 ½ T. of pork mixture with a wet hand and shape it into a ball about 1 inch in diameter. Repeat to make about 30 balls. One a t a time, roll the balls in the glutinous rice and place in a lightly oiled steamer basket. Cover and refrigerate until ready to steam. Place pearl balls in lightly greased steamer set or bamboo steamer placed in a wok over water. Bring water to a boil, cover, and steam 20-25 minutes, until cooked through. Serve hot. From: Dim Sum Made Easy

Deep-Fried Shrimp Balls

Deep-Fried Shrimp Balls

Peppercorn Salt

¼ C. Coarse Salt

2 T. Szechuan Peppercorns

 

2 Egg Whites

3 oz. ground Pork fat or blanched Fatty Bacon

1 lb. peeled and deveined Shrimp, chopped to a fine paste

1 T. Chinese Rice Wine

1 T. Tapioca Starch

1 tsp. Salt

1/8 tsp. White Pepper

1 ½” piece fresh Gingeroot

2 C. Peanut or Vegetable Oil

 

Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Beat egg whites until foamy; add ground pork fat and beat 2 minutes. Add ground shrimp, rice wine, tapioca starch, salt and pepper. With a garlic press, squeeze the juice from gingerroot; add juice to shrimp mixture. Mix well. Heat wok over high heat until very hot. Add oil and heat over medium heat. With left hand, take a handful of the shrimp paste and squeeze your fingers into a fist. A ball about the size of the walnut will spurt from between your thumb and forefinger. With right hand, use a measuring tablespoon dipped in cold water to scoop up the shrimp ball and drop it into the hot oil. Repeat to make about 12 balls. Fry, turning frequently, about 2 minutes, or until they float to the top and become fluffy. Do no overcook; over frying will shrink them. Transfer to a paper towel lined plate to drain. Serve hot with peppercorn salt. From: Dim Sum Made Easy

Butternut Squash Pot Stickers

Butternut Squash Pot Stickers

1 medium sweet onion, diced

3 tbsp. extra virgin olive oil

1 cup frozen corn

1 large butternut squash

1/2 tbsp. garlic, minced (from jar)

1/4 cup Parmesan cheese, grated

1 (14 oz.) dumpling wrappers (pkg. of pot sticker wrappers)

1/4 tbsp. salt

1 cup water

Soy sauce

Chin kiang vinegar

 

Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes. Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft). Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps. Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash. Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together. In large non-stick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid. Add 1-cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again. To make the dip: Mix equal parts of soy sauce and Chin kiang Vinegar in a bowl.

Chicken Meatball

Chicken Meatball

Egg White Pancakes:

4 egg whites

1/2 teaspoon wheat starch

1/4 teaspoon salt

1/16 teaspoon white pepper

Vegetable oil

 

Chicken Meatball:

1/2 pound boneless, skinless chicken breast, chopped fine

6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine

4 pieces black mushroom, chopped fine

1 ounce back fat, chopped fine

1/3 piece scallions, chopped fine

2 pieces cilantro, minced

8 pieces water chestnut, chopped fine

1/8 teaspoon white pepper

1/4 teaspoon salt

1/4 teaspoon sesame oil

1 to 1/2 teaspoon oyster sauce

Cilantro sprigs

 

Egg white sauce:

1/2 cup chicken broth or water

1 egg white

1 tablespoon all-purpose flour

Pinch salt

 

Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration

 

To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick sauté pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter. In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.  To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes. Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt. Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.

Chinese Fried Noodles, Both Sides Brown

Chinese Fried Noodles, Both Sides Brown

Pork & Marinade:

1 T. Light Soy Sauce

1 ½ tsp. Tapioca Starch

1 tsp. Chinese Rice Wine

½ lb. Pork or Beef, cut into 2” strips

 

6-8 dried Chinese Mushrooms

½ lb. dried Canton Noodles

9 T. Peanut or Vegetable Oil

2 T. Tapioca Starch

1 ½ C. Chicken Broth

3 C. shredded Chinese Cabbage

1 C. Bamboo Shoots, shredded

1 tsp. Salt

 

Combine Soy sauce, tapioca starch and rice wine in a large bowl. Add pork or beef and marinate at least 30 minutes. Soak mushrooms in hot water until soft , about 20 minutes; drain. Discard stems and shred the caps. Set aside. Soak dried Canton noodles in boiling water for 1 minute. Rinse with cold water and drain. Transfer to a medium bowl, add 2 T. oil to prevent sticking and set aside. Mix tapioca starch with ½ C. broth; set aside. Heat 5 T. of remaining oil in a wok over medium-high heat until hot. Add noodles and fry until the bottom Is golden brown; turn the noodles over and to brown the other side. Transfer browned noodle cake to a warm platter to keep warm in low oven while cooking the sauce. Heat remaining 2 T. oil in wok; stir in meat and its marinade and stir fry about 2 minutes. Add shredded mushrooms, 1 c. broth, cabbage, bamboo shoots and salt. Cook over medium heat until tender, stirring constantly. Stir in the tapioca starch mixture and cook, stirring, until thickened. Pour sauce over noodle cake and serve immediately. Variation: Chicken or Shrimp may be used instead of pork or beef. From: Dim Sum Made Easy.

Sweet and Sour Spareribs

Sweet and Sour Spareribs

1 tablespoon(s) peanut or vegetable oil

2 slice gingerroot

2 scallions, cut into 2-inch pieces

1 1/2 pound spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated

1/4 cup dark soy sauce

1/4 cup sugar

2 1/2 tablespoon Chin Kiang vinegar

1 1/2 tablespoon(Chinese rice wine

3 Chinese cabbage leaves, shredded

 

Heat the oil in a Dutch oven or medium-size pot over medium-high heat. Add the gingerroot and scallions and stir. Add the spareribs and stir-fry 1 minute to brown them slightly. Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and reduce the heat to low; cover and simmer, stirring occasionally, about 45 minutes. Arrange the shredded Chinese cabbage leaves on each dim sum plate and top with the spareribs; serve hot.

Cherry Stuffed Grilled Chicken

Cherry Stuffed Grilled Chicken

1-1/2 C. pitted and coarsely chopped Northwest fresh sweet cherries

1/4 C. chopped onion

1 tsp. chopped fresh sage

1/2 tsp. each salt and chopped fresh thyme

4 boneless, skinless chicken breast halves (4 to 6 oz. each)

3 T. olive oil

2 T. white wine vinegar

1-1/2 tsp. garlic salt

1/2 tsp. coarsely ground pepper

 

Combine cherries, onion, sage, salt and thyme; mix well. Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks. Combine oil, vinegar, garlic salt and pepper; mix well. Marinate stuffed chicken breasts 1/2 hour in refrigerator. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced. Oven Method: Brown stuffed chicken in oven-safe skillet on both sides. Bake at 375ºF 12 to 15 minutes or until juices run clear.

 

Yield: 4 servings

Calories: 305

Fat: 14g

Fiber: 1g

Cherry Pork Wrap

Cherry Pork Wrap

3 C. pitted Northwest fresh sweet cherries, divided

2 T. chopped fresh basil

2 T. finely chopped Anaheim pepper

2 tsp. grated fresh ginger root, divided

1/4 tsp. salt

12 oz. lean boneless pork loin or skinned chicken breasts, cut into

2 x 1/2 x 1/4-inch strips

1 T. vegetable oil

1/2 tsp. garlic salt

1/8 tsp. ground pepper

2 C. cooked brown rice

8 flour tortillas

2 C. finely shredded romaine lettuce

 

Chop 2 C. cherries in food processor. Combine cherries, basil, pepper, 1 tsp. ginger and salt. Sauté pork or chicken and remaining 1 C. pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF. Portion 1/4 C. each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.

Four-Color Shui Mal

Four-Color Shui Mal

2 large dried Chinese mushrooms

3 hard-cooked egg yolks

½ carrot, peeled, finely grated

4 large broccoli florets

2 tablespoons cornstarch

24 dumpling wrappers

1 cup Shui Mai filling

8 to 10 lettuce leaves

 

Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1 quart of water to a boil Add the grated carrot and cook 1 minute. Drain and set aside. Bring another quart of water to a boil. Add the broccoli and cook 1½ minutes. Drain, finely chop, and set aside. Dissolve the cornstarch in 1 teaspoon of cold water; set aside. To assemble the dumplings, place 1 wrapper on a clean work surface. With your fingers, completely moisten the top surface of the wrapper with water. Place 1 tablespoon of shui mai filling in the center. Fold the wrapper in half to form a crescent but do not seal, Take the two ends of the crescent and push them into the center. With a thin brush or a toothpick, dab a bit of cornstarch paste at the point where the ends meet. Pinch to seal The dumpling should have 4 open pockets and resemble a 4-leaf clover. Insert a small amount of each filling in each pocket: chopped mushrooms in the first, mashed egg yolk in the second, carrot in the third, and finally broccoli. Transfer the finished shui mai to a plate and cover while continuing to prepare the remainder. Bring water to boil under a steamer. Place lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve hot, with Spicy Soy Dipping Sauce.

Spicy Soy Dipping Sauce

Spicy Soy Dipping Sauce

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions, greens only, 1/8 inch slice

1 tablespoon toasted sesame oil

1 tablespoon sambal-oelek (See Below)

 

In a small bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal-oelek. Use immediately or store.

 

sambal-oelek :  There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost.

 

Alternate:

 

1/4 cup vegetable stock

1/2 cup light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar or honey

1 teaspoon hot oil

 

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

Shui Mai

Shui Mai

Filling:

2 tablespoons peanut oil

1 garlic clove, minced

1 teaspoon minced ginger

1 scallion, chopped Ionian, coarsely chopped

½ small cabbage, coarsely chopped

2 teaspoons thin soy sauce

½ teaspoon sesame oil

1 teaspoon rice wine or dry sherry

1 teaspoon cornstarch dissolved in 1 teaspoon cold water

24 dumpling wrappers, 3-inches in diameter ½ cup parboiled or frozen green peas

8 to 10 lettuce leaves

Spicy Soy Dipping Sauce

 

Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon of filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping Sauce.

Scallion Pancakes

Scallion Pancakes

2 cups flour

2 teaspoons salt

1 cup boiling water

1 teaspoon peanut oil

¼ cup sesame oil

6 scallions, chopped

¼ to ½ cup peanut oil

 

Using a wooden spoon, stir together the flour and salt in a mixing bowl. Slowly pour in the boiling water while stirring constantly. Cover the bowl with foil and set it aside until the dough is cool enough to knead, about 10 minutes. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. Shape the dough into a ball. Lightly oil a bowl with peanut oil. Place the dough in the bowl, turning to coat the top with oil. Cover again with foil and allow to rest for 30 minutes. Lightly flour the work surface. With a rolling pin, roll the dough to a 10X 16-inch rectangle, approximately ¼-inch thick. Brush the entire surface with sesame oil, and then sprinkle the chopped scallions over all. Starting at the narrow edge, roll the dough into a thick, even cylinder 10-inches long. Cut into 6 equal slices. With the rolling pin, roll each slice of dough into a pancake 114-inch thick, 6 to 8-inches in diameter. Cover each pancake with foil as finished to prevent drying out. Place an 8-inch skillet over high heat and pour in ¼ cup of peanut oil. When the oil begins to smoke, reduce the heat to medium-low and carefully add a pancake. Fry until golden, about 30 seconds, then turn and fry the second side. Remove the pancake with a spatula and drain on paper towels. Continue to fry the remaining pancakes, adding more oil if necessary. Cut the finished pancakes into wedges and serve warm, with the hoisin dipping sauce. The pancakes can be made ahead, wrapped in foil, and reheated in a 350˚F oven.